Ginger and chili decrease the risk of cancer

People tend to add chili to their food to enhance the taste but after knowing it’s benefits, people who hate it will also start to eat it.
Studies have shown that chili decreases the risk of cancer.
A recent proof has shown that ginger and chili do not only decrease the risk of cancer but also help in preventing it.

The researchers of North American Chemical Society have found out a fact that eating ginger and chili decreases the risk of cancer.

According to the researchers ginger has ‘6-gingeroil’ which helps to fight against the harmful effects of capsaicin. With the reaction to capsaicin, the compound helps to decrease the risk of cancer.
Ginger and chili are used as an important science in Asia and many research have been done on it.
Even though many research have shown that there is positive effect on body after eating chili where as other research suggest that it can cause stomach cancer. Ginger on the other hand is presented as a health beneficial spice.

Unusually capsaicin and 6-gingeroil both work as a pier in cells.
For this researchers have capsaicin or 6-gingeroil or both to a mouse with lungs cancer.
During the study it was found that the mouse consuming capsaicin has increase in cancer where as the other one had drastic decrease.

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